Molten Chocolate Cakes with Sugar-Coated Raspberries
Individual molten chocolate cupcakes are the perfect dessert. They're simple and elegant, can be prepped ahead, and they bake in under 10 minutes.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
494 Calories
Recipe Instructions
Step 1
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar, and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Step 2
Adjust the oven rack to the middle position; preheat the oven to 450 degrees (230 degrees C).
Step 3
Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with cooking spray. Divide batter among muffin cups.
Step 4
Bake until batter puffs but the center is not set, 8 to 10 minutes. Carefully lift cakes from the tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Step 5
Make garnish: Roll slightly dampened raspberries in sugar.
Step 6
Top each cake with sugared raspberries and serve immediately.
Ingredients
1 cup unsalted butter
cooking spray
5 large eggs
Pinch of salt
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
1 (6 ounce) container raspberries, rinsed and drained
